Tag Info

New answers tagged

2

If you are only proofing your shaped croissants for 40mins, that could be your problem. Proofing croissants takes a lot longer than proofing bread. you should be proofing the shaped croissants at 78degreesF/25~26degreesC for 2-2.5hours at HIGH humidity. If you don't have a high humid environment, then put one coat of egg wash on right away before you ...



Top 50 recent answers are included